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Ingredients
US|METRIC
4 SERVINGS
- 1 tsp. Dijon mustard
- 1 Tbsp. sherry vinegar
- 5 Tbsp. extra-virgin olive oil
- 2 Tbsp. shallot (finely chopped)
- 1/2 cup pecans (coarsely chopped)
- 2 confit duck legs
- 3 bartlett pears (or firm-ripe Anjou, preferably red)
- 8 cups mixed greens (such as frisée, French curly endive, tender watercress sprigs, and baby spinach leaves)
- 2 oz. roquefort cheese (crumbled, 1/2 cup, optional)
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NutritionView More
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450Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories450Calories from Fat320 |
| % DAILY VALUE |
| Total Fat36g55% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol25mg8% |
| Sodium220mg9% |
| Potassium430mg12% |
| Protein9g |
| Calories from Fat320 |
| % DAILY VALUE |
| Total Carbohydrate26g9% |
| Dietary Fiber7g28% |
| Sugars15g |
| Vitamin A110% |
| Vitamin C30% |
| Calcium15% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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